Liver-stuffed potatoes are not an ordinary, but very tasty dish. It is very well suited for treating guests or for a homemade festive dinner.
It is necessary
- -1 kg of potatoes,
- -200 g beef liver,
- -1 head of onion,
- -40 g lard.
- For sour cream sauce:
- -4 tbsp. spoons of sour cream,
- -1 teaspoon wheat flour
- -15 g butter
- -1 head of onion,
- -4 tbsp. spoons of meat broth,
- -2 bay leaves, pepper and salt.
Instructions
Step 1
Sour cream sauce.
Take a medium-sized onion weighing about 100 grams. We clean from the husk, chop very finely and fry. Fry wheat flour in a small skillet without adding oil. Boil the broth and pour it into toasted flour. Stir to make a gruel. Let's steam for another 15 minutes. Filter the resulting gruel through a fine sieve, add overcooked onions and all the seasonings to it, cook for 15 minutes. 5 minutes before cooking, add sour cream and boil a little more.
Step 2
We take the liver, cut out the bile ducts, remove the film, wash and make blanks in the form of blocks. We peel the onion and chop it in half rings, cut the bacon as small as possible and fry it all.
Step 3
We choose potatoes in a size suitable for stuffing and approximately the same. Then we boil them in a uniform, peel them off and take out the middle. Fill each prepared potato with minced liver. Now put the stuffed potatoes in a shallow saucepan and fill with sour cream sauce and fried onions. Simmer in the oven for 10-15 minutes.
